Instant Pot Paneer Gravy With Pasta Sauce

Disclaimer: This is a semi-homemade recipe made without any authentic Indian ingredients. I am not claiming this to be a traditional or authentic recipe, but I can assure you that it’s delicious and easy to make when the time is pressing. This paneer curry is a perfect weeknight dinner recipe that’s a keeper.

Pasta sauce & curry powder for a paneer curry

Necessity is the mother of invention, which drove me to make this paneer curry. I am sharing how I came up with this recipe. Usually, the week before travel, especially the India trip, is always crazy and hectic with last-minute shopping and packing. Also, I usually clean up my fridge and try to use all the vegetables. I had an 8 oz paneer pack and was planning on making a stir-fry. But the kiddo asked for paneer gravy instead of stir-fry.

Pasta sauce/ Marinara sauce instead of tomatoes

I did not want to buy tomatoes just for this gravy, and that’s when the half-used pasta (traditional tomato-based pasta sauce) sauce caught my attention. I decided to use that as my tomato base. Even though I was a bit skeptical but on a whim, I went with my idea. :-)

Curry powder to spice up the gravy

Also, I used store-bought curry powder. I know there is no such thing called curry powder in India. The curious me bought some curry powder, which I use for a few dishes. But You can replace that with a coriander powder + chili powder combo, or you can use any other store-bought paneer masalas like shahi paneer masala or paneer tikka masala. You can play with your favorite flavors here.

Verdict

I know this gravy has a lot of experimental ingredients, but guess what? The recipe passed with distinction, and it came out with flying colors. Wondering who judged this recipe; of course, my dear son, who was eight years then. This paneer curry with pasta/pizza/marinara (yes, I have tried all these) has become a staple in our household, and I am sharing the same. I used my instant pot to make the process quick, but you can also prepare this on the stovetop. I have explained that as well below.

Ingredients & substitutions

Oil and cumin seeds: We start the curry preparation by tempering, and we need oil and cumin seeds for the same. Onion: We need one cup of chopped onion, and you can use red, white, or yellow onions. I have used red onions. Spices: We only need ground turmeric and curry powder for this recipe. Pasta or marinara sauce: While I prefer marinara sauce for this recipe, you can also use pasta, marinara, or pizza sauce. Paneer: I have used 8-oz paneer cut into cubes. You can use tofu or mushrooms instead of paneer. Dried fenugreek leaves: This is the key ingredient; please do not skip it. Dried fenugreek leaves or kasoori methi help mask that light basil flavor from pizza or pasta sauce. Green peas: I used a handful of green peas to make it more like matar paneer, but that’s optional. Apart from these ingredients, we need salt, sugar, water, and some cream or milk. Please check the recipe card for exact measurements.

Dietary specifications

This paneer curry is a vegetarian curry which gluten-free and nut-free. For a vegan version, use tofu or mushroom and skip the cream. You can use plant-based milk instead of cream. This curry stays good for two to three days in the refrigerator. You can enjoy this with roti, paratha, kulcha, or rice.

How to make Instant Pot paneer curry with pasta sauce

Set the Instant Pot in saute mode. Add the oil, and when it is hot, add the cumin seeds. Let the cumin seeds crackle, add the chopped onions, and saute until they turn translucent. Turn off the Instant Pot.

Then add the pasta sauce, turmeric powder, curry powder, sugar, salt, chopped paneer, and green peas if using.

Add water and mix them well.

Close the Instant Pot. Ensure the sealing ring is in place and set the vent to the sealing position. Cook the soup at high-pressure manual/pressure cook mode for 3 minutes, and after the cooking is done, wait for two minutes and release the pressure. Open the Instant Pot, mix the gravy nicely, and then set the IP back to saute mode.Now add the cream, crushed kasoori methi, and chopped cilantro.

Let it simmer for a couple of minutes, and that’s it. Instant Pot Paneer gravy is ready. Serve hot with rice and roti.

Stove Top Method

Heat the kadai and add the oil. Once the oil is hot, add the cumin seeds. Let the cumin seeds crackle, add the chopped onions, and saute until they turn translucent.Then add the pasta sauce, turmeric powder, curry powder, sugar, salt, chopped paneer, and peas. Mix them well and add water.Let this simmer for about 7 minutes. Keep stirring the mix every two minutes.Once the gravy has thickened, add the cream, crushed kasoori methi, and chopped cilantro.Let it simmer for a couple of minutes, and that’s it.

Recipe Notes

Sugar is completely optional.Instead of curry powder, you can use coriander powder + chili powder combo, shahi paneer masala, or paneer tikka masala mix.Adjust the salt and spice as per your preference.For this recipe, I used the marinara sauce with no added veggies. It’s just the basil-flavored pasta sauce. You can use pizza sauce or any other flavored pasta sauce.

More paneer recipes

PS: If you try this Instant Pot paneer curry, please don’t forget to comment and rate this recipe. Please comment if you have any questions, and I will get to it ASAP. Follow me on my Pinterest for more healthy and delicious ideas! Follow me on Instagram or join my Facebook Group for more recipe updates! You can also sign-up for my newsletter for weekly updates.